SALMON WITH HERB-SHRIMP SAUCE WW

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray 8-inch square baking pan with nonstick cooking spray.
• Pat salmon dry. Place in the pan, and add the sherry or vermouth (or dry white wine if you insist).
• Bake salmon at 350 degrees Fahrenheit until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes. (Alternatively, we have successfully poached the fish in the microwave, check for flakiness at 6 minutes.).
• In a medium nonstick saucepan, heat olive oil, and melt butter. Add the flour and cook, stirring constantly, about 1 minute.
• Gradually stir in the broth and lemon juice. Cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes.
• To the saucepan add the shrimp, oregano, rosemary and pepper. Cook, stirring as needed, until heated through, about 2 minutes.
• Place the salmon on a platter.
• Pour the juices from the salmon baking pan into the sauce. Cook, stirring as needed, until heated through, about 1 minute.
• Pour the sauce over the salmon and serve. Garnish with fresh rosemary sprigs.